Healthy blueberry pancakes:
Ingredients
Servings
4
2 cups frozen wild blueberries
1⁄2 cup water
1⁄4 cup sugar
1 cup plain yogurt
1 cup low-fat cottage cheese or ricotta
3 eggs
Juice of 1 lemon
1 cup white whole wheat flour
1⁄2 teaspoon baking soda
Instructions:
Mix the blueberries, water, and sugar in a saucepan.
Cook over low heat, stirring often, for 10 minutes or until the blueberries begin to break apart.
Whisk together the yogurt, cottage cheese, eggs, and lemon juice in a bowl
Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture, and stir just until blended.
Heat a large skillet or sauté pan over medium-low heat.
Coat with nonstick cooking spray, and add batter in large spoonfuls (about 1⁄4 cup each).
Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned. Serve with the warm blueberries.
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